Homemade Rotisserie Chicken
With just 5 minutes of prep and no special rotisserie oven needed, this recipe delivers a juicy, tender chicken packed with flavor every single time.
Servings: 6
Ingredients
- 3-4 pound chicken gizzards removed
- 2 tablespoons canola, avocado, or light refined olive oil or melted butter
For the Dry Rub
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon dried thyme leaves not ground thyme
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat the oven to 300℉ (150℃). Fit a roasting pan with a baking rack and pour in 1-2 cups of tap water into the bottom of the pan. You want just enough water to cover the bottom of the pan.
- In a small bowl, whisk together the 1 tablespoon kosher salt, 2 teaspoons black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 teaspoon dried thyme leaves, and ⅛ teaspoon cayenne pepper together.
- Brush the chicken skin with oil or butter. Sprinkle the prepared seasoning mixture evenly over the chicken on all sides, rubbing the spices into skin to adhere.
- Place the whole chicken, breast side down, on the rack on the roasting pan. If using, place an oven-safe digital thermometer into the thickest part of the chicken thigh and set the alarm for 185℉ (85℃).
- Bake until the thermometer inserted into the thigh reads 185℉ (85℃). This will take about 2 ½ hours to 3 hours depending on how large your chicken is. If you do not have an oven-safe thermometer, use a digital read thermometer and check the temperature after 2 hours and 15 minutes and continue cooking until the chicken reaches 185℉ (85℃) in the thigh and 165℉ (74℃) in the breast.
- Remove the chicken from the oven, tent loosely with the foil, and let rest 10-20 minutes.
- Serve the whole chicken as a roast chicken dinner or use the meat to shred, chop, or slice and use for any recipe that calls for cooked chicken.
Video
Notes
No roasting pan? You can place the chicken on top of thickly sliced onions, celery, or carrots to elevate it slightly while roasting.
Storage: Leftover chicken can be stored in the refrigerator for up to 3 days. Freeze leftover shredded or cubed meat for up to 3 months.
Tip: Save the bones to make homemade chicken stock.
Nutrition
Calories: 288kcal | Carbohydrates: 2g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 1241mg | Potassium: 268mg | Vitamin A: 725IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1.4mg
